Authors: Leandro Pereira; Margarida Couto; Renato Lopes Da Costa; Álvaro Dias; Rui Gonçalves; Rui Vinhas Da Silva
Addresses: Business Research Unit (BRU), Instituto Universitário de Lisboa (ISCTE), WINNING LAB, Lisbon, Portugal ' Instituto Universitário de Lisboa (ISCTE), Lisbon, Portugal ' Business Research Unit (BRU-IUL), Instituto Universitário de Lisboa (ISCTE), Lisbon, Portugal ' Universidade Lusófona de Humanidades e Tecnologias, Instituto Universitário de Lisboa (ISCTE), Lisbon, Portugal ' PIAGET Almada, Almada, Portugal ' Business Research Unit (BRU-IUL), Instituto Universitário de Lisboa (ISCTE), Lisbon, Portugal
Abstract: The pandemic has been a serious concern since its arrival in early 2020 around the globe. The aim of this research is to study the decay of the food and beverage industry, facing the pandemic of Covid-19. Throughout this research we have studied the classification of our sample, the fears and discomforts of our respondents regarding the new reality faced and the routine alteration of inquiries and by extension the impacted in the industry. In order to respond to these questions, we have based our investigation in the conception of a survey we have distributed and analysed a predictive model and clustering analysis. The findings drawn in this study were meaningful and lead us to the confirmation of the biggest fears and discomfort reasons when attending restaurants in a pandemic context but also the causes that make individuals reconsider their attendance in restaurant establishments.
Keywords: food and beverage industry; pandemic; consumer behaviour; restauration.
International Journal of Services, Economics and Management, 2022 Vol.13 No.2, pp.152 - 181
Received: 30 Nov 2020
Accepted: 04 Jul 2021
Published online: 02 May 2022 *